All across Vietnam, we were introduced to their version of the pancake. Vietnamese cuisine is rich in green vegetables and herbs and their pancake is no exception. They have quite a number of versions, when I participated in a private cooking class at Gioan, 94B Bach Dang Street, in Hoi An, their's was the so called "country pancake".
Ingredients: (serve 4)
4 tbsp rice flour
2 tsp tumeric powder
8 tbsp water
50 grams bean sprout
2 tbsp vegetable oil
8 devined shrimps
8 pork/chicken slices
fresh mint
1. Mixture: Mix rice flour and tumeric powder, add water little by little to avoid clumping.
2. Heat 1 tbsp oil until medium hot in a frying pan, saute shrimp and meat until half cooked.
3. Add mixture (1) into the pan, spread like pancake, then add bean sprout on top.
4. Cover for a minute then uncover for another 3 minutes or until crispy.
5. When crispy, remove from fire and fold pancake into half and serve with dipping sauce.
Dipping Sauce:
1 fresh chili, crushed
2 cloves garlic, crushed
1 tbsp sugar
1/2 tbsp lemon juice
1 tbsp fish sauce (saltier than soy sauce)
Combine all ingredients and mix well.
Ingredients: (serve 4)
4 tbsp rice flour
2 tsp tumeric powder
8 tbsp water
50 grams bean sprout
2 tbsp vegetable oil
8 devined shrimps
8 pork/chicken slices
fresh mint
1. Mixture: Mix rice flour and tumeric powder, add water little by little to avoid clumping.
2. Heat 1 tbsp oil until medium hot in a frying pan, saute shrimp and meat until half cooked.
3. Add mixture (1) into the pan, spread like pancake, then add bean sprout on top.
4. Cover for a minute then uncover for another 3 minutes or until crispy.
5. When crispy, remove from fire and fold pancake into half and serve with dipping sauce.
Dipping Sauce:
1 fresh chili, crushed
2 cloves garlic, crushed
1 tbsp sugar
1/2 tbsp lemon juice
1 tbsp fish sauce (saltier than soy sauce)
Combine all ingredients and mix well.
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